Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. add the flour to the mixer bowl. | 2. start at low speed with a dough attachment. | 3. slowly incorporate the lightly beaten eggs. | 4. slowly incorporate the salt and the oil. | 5. mix on low speed for 8-10 minutes. | 6. remove from the mixer and rest on a dusted working surface. | 7. Cover with plastic wrap and let rest for 30-60 minutes to give the gluten the opportunity to relax. You can optionally divide it in five parts and wrap them individually to make the next step easier. | 8. put a tablespoon of EVOO and the garlic on a large saute pan on very low heat. | 9. cut the radicchio in small pieces, rinse and dry. | 10. add the radicchio to the pan and mix well with the oil. | 11. add the red wine - with or without alcohol. | 12. set on medium fire and cook with a lid, stirring occasionally for 20 minutes. | 13. make sure the liquid does not evaporate completely, have some more wine ready if needed. Substitute with small quantities of water if preferred. | 14. Walnuts: Preheat oven to 350 degrees. Arrange on a cookie sheet in a single layer. Bake 8 to 10 minutes, checking often or cook in a skillet at medium-high heat for 3-5 minutes, stirring frequently. | 15. Beat the walnuts down to half pea size. | 16. Remove the extra cooking liquid from the radicchio (if any), remove the garlic and process in a blender or - better - with an immersion blender for more accurate texture. | 17. add the walnuts and process a bit more: the mix needs to retain texture but it also needs to be easily shaped. | 18. add salt and pepper to taste, mix well and incorporate the ricotta with a spoon. | 19. set aside, cover and refrigerate. | 20. flatten the dough on a lightly floured working surface with the help of a rolling pin, fold 1/3 of the sheet on itself from each side. | 21. repeat 3-4 times. | 22. keeping the working surface dusted, make it paper thin and cut out (with a pizza cutter) rectangles that can barely cover the moulds. | 23. work more on each individual sheet so it will fit loosely on the mould. | 24. generously dust the side of the sheet that will be touching the mould. | 25. cover with the first sheet. | 26. gently press the dough inside each part of the mould. | 27. you can now add the filling! the quantity obviously depends on what kind are you using: no matter what, too much filling is a bad idea. make it so it can be easily pressed and become flat. | 28. add a second sheet of dough to cover, gently press with your hands to make a flat surface. | 29. gently pass a rolling pin on top, increasing the the pressure when you see it's adequate to seal the ravioli. | 30. flip to release from the mould and voilá! depending on the thickness of the dough, all the ravioli may result already separated or they may need to be cut. | 31. Boil the ravioli in salted water for 2-3 minutes, drain well and season with some oil and grated Parmiggiano cheese -- It was all worth the ride, enjoy. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
semolina flour	2 1/2	cups		1503.0	304.0652	52.93899999999999	4.3838
egg	5			357.5	1.8	31.4	23.775
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
salt	2	teaspoons		-	-	-	-
radicchio	1			9.2	1.7919999999999998	0.5720000000000001	0.1
walnut	1/2	cup		963.56	0.0	0.0	109.0
ricotta cheese	1/2	cup		215.76	3.7696	13.9624	16.0952
red wine	1/3	cup		-	-	-	-
garlic clove	1			-	-	-	-
oil	1	tablespoon		112.12799999999999	0.0	0.0358	12.7334
salt	1	teaspoon		-	-	-	-
pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.